How Egg Can Reduces The Risk Of Stroke

Eggs are considered to be one of the most nutritious and abundant super foods in the world. Although many people have long thought that cholesterol content is higher in yolk and they don’t want to consume a lot. The United States has lifted the ban on eating eggs and cholesterol intake in recent years. Also, a recent study in the Journal of the American College of nutrition suggests that eggs may also help reduce the risk of stroke.

The researchers integrated a number of studies on the association of egg intake with coronary artery and stroke risk during a period from 1982 to 2015 with more than 275 thousand participants in the study. Analysis of the results found that generally there is no direct correlation between eating eggs and coronary artery diseases and cardiovascular diseases. However, eating one egg per day can lower the risk of stroke by at least 12%.

Although the above need more evidence to confirm, the chief researcher of Dominik Institute EpidStat Alexander who carried out the study also offers some possible explanations. He believes that eggs are rich in nutrients that are good for health including lutein, zeaxanthin, vitamin E, vitamin D, vitamin A and so on. Those antioxidants may help the body relieve oxidative stress and lower the risk of inflammation problems. Moreover, eggs are one of the best sources of protein and adequate protein intake may also be associated with lower blood pressure. Some of the simple carbohydrates (such as white bread) can help reduce systolic blood pressure by up to 2~2.3 millimeters of mercury. This result is based on a study published in circulation magazine.

In addition, other studies have shown that consumption of eggs with a variety of vegetables can improve the body’s ability to absorb antioxidants. According to Wayne Campbell, a professor of nutrition science at Purdue University, eating eggs with lettuce salad can increase the body’s ability to absorb carotenoids by 3 to 9 times.

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